Nanaimo Bars: Butter or lightly spray a
9 x 9 inch (23 x 23 cm) pan with a non stick vegetable spray.
Bottom Layer: In a saucepan over low heat, melt the butter.
Remove from heat and stir in the
sugar and cocoa powder and then gradually whisk in the beaten egg. Return the
saucepan to low heat and cook,
stirring constantly, until the mixture thickens (1 - 2 minutes). Remove
from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and
chopped nuts. Press the mixture evenly onto the bottom of the prepared pan. Cover
with plastic wrap
and refrigerate until firm (about an hour).
In your electric mixer, or with a hand mixer, beat the butter until smooth and
creamy. Add the
remaining ingredients and beat until the mixture is smooth. If the mixture is too thick to spread, add a little
more milk. Spread the filling over the bottom layer, cover, and
refrigerate until firm (about 30 minutes).
Top Layer: Chop the chocolate into small pieces. Then, in a heatproof
bowl, over a saucepan of simmering water, melt the chocolate and butter. Spread
the melted chocolate evenly over the filling and refrigerate for about 10
minutes or just until the chocolate
has set. Using a sharp knife, cut into squares.
Yield: Makes about 25 squares
Scan for Demonstration Video
1/2 cup (113 grams) unsalted
1/4 cup (50 grams)
(30 grams) cocoa powder
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
2 cups (200 gr.) graham cracker
1 cup (65 grams) dried coconut
1/2 cup (50 grams) chopped walnuts
1/4 cup (56 grams)
2 - 3 tablespoons milk
2 tablespoons (20 grams) vanilla
custard powder (Bird's) or vanilla pudding powder
1/2 teaspoon pure vanilla extract
2 cups (230
4 ounces (120 grams) semisweet
1 tablespoon (14 grams) unsalted butter